Free Recipe Shatta
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for Shatta Recipe
Small red chili peppers
1 c Parsley; chopped
1 c Fresh cilantro; chopped
1-1/2 tb Garlic; ground or minced
1 ts Each salt and pepper
1 ts Cumin
2 tb Olive oil
Shatta Preparation
In a blender, puree enough chili peppers to measure 1 cup. Puree the parsley and cilantro together; mix well with the pureed chili peppers. Add the garlic, seasonings and olive oil; blend well. Shatta, like zhoug, should be put in a jar and placed in the refrigerator, for use in many recipes. It also will keep for many months. Yield: 1 1/2 cups. The author writes: Shatta…is less powerful than zhoug. Its bright red color adds a rich hue to sauces and salads and enhances its delicious taste. Shatta is a pleasure. From _The Yemenite Cookbook_ by Zion Levi and Hani Agabria. New York: Seaver Books, 1988. Pg. 9. ISBN 0-8050-0394-0. Posted by Cathy Harned. From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 1
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